Gorgeous gluten free scones by Honeybuns
Hi there, huge apologies. My aim of a recipe each week is proving a tad over ambitious. I’m going to revise back down to once a fortnight.
To the recipe- the scones are fluffy, full of flavour but do not rise as much as a ‘with gluten’ version. It helps, therefore to cut them out at about 1 inch or 2.5 cm. You can play around by adding chilli flakes, toasted crushed pine-nuts- anything dry for flavour & about 1 tsp in volume will not alter the mix consistency.
Yield- 8-10 scones using a 7cm dia. scone cutter.
Oven temp 200 deg c (was a fan oven)
Ingredients-
100g polenta
75g sorghum flour
50g Ground almonds
60gms butter cubed from fridge
4 tsp Gluten free baking powder
100g grated paremsan
1 tsp guar gum
100-150ml mik
torn basil leaves to taste- I used 8 leaves in the mix.
For the filling mix 100g ricotta with 1 tbs pesto & spread thickly over the scones once cooled.
Method-
Apart from the milk pop all the ingredients in a bowl & rub the butter in using your finger tips. Soft butter can be used- not vital to have chilled.
you’ll end up with a crumble mix. Then add milk 50ml at a time & mix in with your hands. You’ll get a feel for when it’s soft, pliable & not too sticky.
Dust your hands, surface & rolling pin with sorghum or tapioca flour.
Roll out to 2.5 cm in thickness & cut using the scone cutter.
Place on a baking tray & pop in the oven.
They freeze really well & if you are not freezing- they’re best eaten on the day.
Please note these recipes can be tweaked – if you can’t get hold of sorghum- do let me know as I’ll be trying out tapioca/soya as alternatives & can let you know ratios- this will be next week – just email th****@ho*******.uk with any queries.
Happy baking!
